Miller's Kendall Ale House
11625 SW 88 Street, Miami, FL 33176 · Permanent Food Service · License 2328814
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (fixed by the Oct 21 follow-up, 1 repeat), 6 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Cold holding equipment not maintained in good repair.
Observed fryer reach in cooler with ambient temperature 67°F. Operator using ice and ice bags to keep proper temperature on products until unit is repaired or replaced.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed buttermilk (50°F - Cold Holding); raw chicken (47°F - Cold Holding); shrimp (50°F - Cold Holding) inside reach in cooler at fryer station. As per operator for one hour.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee working with raw chicken then changed gloves without first washing hands.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water 84°F at grill.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in freezer in disrepair next to back door, not in use.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed fryer reach in cooler with ambient temperature 52°F.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of fryer reach in cooler heavily soiled with flour residue.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed all reach in cooler gaskets soiled at cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed inside walk in cooler.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.